Sticky pomegranate chicken thighs and cabbage
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Tom Regester
Sticky pomegranate chicken thighs and cabbage
This dish is sweet, tangy and smoky, with sticky chicken thighs, braised sweetheart cabbage and crispy potatoes. Finished with crumbled feta, it’s the definition of low effort, high reward
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
595Kcal
Fat
21gr
Saturates
7gr
Carbs
45gr
Sugars
21gr
Fibre
10gr
Protein
52gr
Salt
0.9gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- ½ sweetheart cabbage, cut into 2 wedges
- 4 bone-in, skin-on chicken thighs
- 2 tbsp vegetable oil
- 1 tbsp pomegranate molasses
- 1 tbsp runny honey
- 1 tsp smoked paprika
- 300g baby potatoes, halved
- ¼ x pack 30g flat-leaf parsley, leaves picked
- 25g feta, crumbled
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Add the cabbage wedges to a flameproof casserole over a high heat. Cook on both sides for a few minutes until lightly charred. Turn off the heat, remove the cabbage, season and set aside. Season the chicken thighs on both sides and add to the slightly cooled casserole, skin-side down, with 1 tablespoon of oil. Cook over a medium heat for 5-7 minutes, or until the skin is golden. Turn and cook on the other side for 2 minutes, then set aside.
- Add the pomegranate molasses, honey and smoked paprika to the casserole. Cook for 2 minutes or until it bubbles and comes together. Add the chicken back in, coat with the sauce and arrange, skin-side up, along with the cabbage. Toss the potatoes with the remaining oil and season, then nestle in the pan, cut-side down where possible. Transfer the casserole to the oven for 30-35 minutes, or until the chicken is cooked through, the cabbage is soft and the potatoes are golden. Divide between plates and spoon over any sauce on the bottom of the pan. Garnish with parsley and crumbled feta.
